• Macromolecular Research
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• v.14 no.1
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• pp.87-93
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• 2006

Copolymers composed of hyaluronic acid (HA) and poly(N-isopropylacrylamide) (PNIPAAm) were prepared to create temperature-sensitive injectable gels for use in controlled drug delivery applications. Semi-telechelic PNIPAAm, with amino groups at the end of each main chain, was synthesized by radical polymerization using 2-aminoethanethiol hydrochloride (AESH) as the chain transfer agent, and was then grafted onto the carboxyl groups of HA using carbodiimide chemistry. The result of the thermo-optical analysis revealed that the phase transition of the PNIPAAm-grafted HA solution occurred at around 30$\∼$33$^{circ}C$. As the graft yield of PNIPAAm onto the HA backbone increased, the HA-g-PNIPAAm copolymer solution exhibited sharper phase transition. The short chain PNIPAAm-grafted HA ($M_{w}$=6,100) showed a narrower temperature range for optical turbidity changes than the long chain PNIPAAm-grafted HA ($M_{w}$=13,100). PNIPAAm-grafted HA exhibited an increase in viscosity above 35$^{circ}C$, thus allowing the gels to maintain their shape for 24 h after in vivo administration. From the in vitro riboflavin release study, the HA-g-PNIPAAm gel showed a more sustained release behavior when the grafting yield of PNIPAAm onto the HA backbone was increased. In addition, BSA released from the PNIPAAm-g-HA gels showed a maximum concentration in the blood 12 h after being injected into the dorsal surface of a rabbit, followed by a sustained release profile after 60 h.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.2
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• pp.135-140
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• 2002

Mungbean starch gels(MSG) was prepared by adding green tea powder(GP) in the ratio of 0%, 0.5%, 1.0%, 1.5%, 2.0%, 2.5% and 3.0% and tested for sensory characteristics, chromaticity and rheological properties. In sensory evaluation test, 1.5% GP added MSG gave the highest score in color, 1% GP added MSG in flavor and overall quality and 0.5% and 1.0% GP added MSG was evaluated higher than control in general. In chromaticity tests lightness(L) value of MSG decreased as the ratio of GP increased. In rheometer test, 2% and 2.5% GP added MSG showed the high values in hardness, cohesiveness, gumminess and brittlness.

• Journal of the Earthquake Engineering Society of Korea
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• v.7 no.2
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• pp.59-66
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• 2003

A novel application of nano-technology in the field of engineering, called colloidal damper, is investigated. This device is complementary to the hydraulic damper, having a cylinder-piston construction. Particularly for colloidal damper, the hydraulic oil is replacedby a colloidal suspension, which is consisted from a nano-porous matrix with controlled architecture and a lyophobic fluid. In this experimental work, the porous matrix is composed from silica gel, with labyrinth architecture, coated by organo-silicones substances in order to achieve a hydrophobic surface. Water is considered as associated lyophobic fluid. The colloidal damper test rig and the measuring technique of the hysteresis are described. the influence of the hydrophobicity level upon the colloidal damper hysteresis is investigated, for silica gels with similar pores distribution. A certain desired shape of the hysteresis can be achieved by employing mixture of silica gels with different level of hydrophobicity and/or architecture. With these results, it is believed that the proposed damper can be designed and be applied to the desired structure.

• Korean Chemical Engineering Research
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• v.43 no.2
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• pp.299-304
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• 2005

There have been many efforts to use anionic hydrogels as oral protein delivery carriers due to their pH-responsive swelling behavior. The dynamic swelling behavior of poly(methacrylic acid-co-methacryloxyethyl glucoside) [P(MAA-co-MEG)] hydrogels was investigated to determine the mechanism of water transport through these anionic hydrogels. The exponential relation $M_t/M_{\infty}=kt^n$ was used to calculate the exponent, n, describing the Fickian or non-Fickian behavior of swelling polymer networks. The mechanism of water transport through these gels was significantly affected by the pH of the swelling medium. The mechanism of water transport became more relaxation-controlled in the swelling medium of pH 7.0 that was higher than the $pK_a$ of the gels. Experimental results of time-dependent swelling behavior of the gels were analyzed with several mathematical models. Using ATR-FTIR spectroscopy, the effect of ionization of the carboxylic acid groups in the polymer networks on the water transport mechanism was investigated.

• Korean Journal of Microbiology
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• v.25 no.1
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• pp.23-27
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• 1987

Low molecular weight plant ribonucleic acids including viroid-RNA molecules which are soluble in 2M lithium chloride were electrophoresed in the 0M to 8M urea-gradient polyacrylamide gel. Although the linear viroid-RNA molecules migrated at a similarrate across the urea-gradient gel under the denaturing temperature, the circular viroid-RNA molecules moved more rapidly at low urea-gradient region than at high urea-gradient region. Consequently, the migration of the circular viroid-RNA molecules showed a sudden shift across the band of linear forms in the midrange of the urea-gradient gels. Electrophoretic mobilities of the circular viroid-RNA molecules seemed to depend mainly on the concentration of urea in the denaturing urea-gradient gels.

• Polymer(Korea)
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• v.35 no.6
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• pp.558-564
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• 2011

The biocompatibility and biodegradability of poly(amino acid) make them ideal candidates for many bio-related applications. Poly(aspartic acid), PASP, is one of synthetic water-soluble polymers with proteinlike structure, and has been extensively explored for the potential industrial and biomedical applications due to its biodegradable, biocompatible and pH-responsive properties. In this work, amino acid-conjugated PASPs were prepared by aminolysis reaction onto polysuccinimide (PSI) using ${\gamma}$-aminobutylic acid(GABA) and ${\beta}$-alanine methyl ester and a subsequent hydrolysis process. Their chemical gels were prepared by crosslinking reaction with ethylene glycol diglycidyl ether (EGDE). The hydrogels were investigated for their basic swelling behavior, hydrolytic degradation and morphology. The crosslinked gels showed a responsive swelling behavior, which was dependent on pH and salt concentration in aqueous solution, and relatively fast hydrolytic degradation.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.44 no.4
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• pp.419-425
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• 2018

In this study, cross-linked collagen gels were successfully prepared with varying of elastic modulus from 0.7 to 17.7 kPa using a chemical cross-linker. Then, human dermal fibroblasts were encapsulated into the porous pores introduced into the gels, and cell growth and behavior were examined by gel's mechanical properties. Specifically, increasing elastic modulus of the gel led to decreases in procollagen synthesis from 47 to 32 ng. In addition, there could be optimum elastic modulus for procollagen production, when the gels were treated with adenosine. However, interestingly, this study discovered that the procollagen production level was not influenced by the elastic modulus of the gel for functional peptide. In conclusion, these results would be highly useful for designing reconstructed skins with varying of elastic modulus to examine functional materials in cosmetics.

• Applied Chemistry for Engineering
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• v.33 no.2
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• pp.210-215
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• 2022

Two types of lignin materials with a different surface ionic character were used and polypyrrole layer was introduced on the lignin surface to obtain polypyrrole@lignin and polypyrrole@lignosulfonate composites using a simple chemical oxidation polymerization, reported in a previous article. Polypyrrole was effectively prepared regardless of the lignin type and the resulting composites were investigated using scanning electron microscope (SEM), cyclic voltammetry (CV), and impedance analysis. SEM and CV results showed that the obtained composites retained stable electrochemical properties after introduction of polypyrrole on the lignin surface. Impedance analyses showed that the surface properties of composites were dependent on lignin characteristics. In addition, the composites were embedded in agarose, an gelifying agent, to obtain conductive gels. It was found that the conductive gels possessed an electrical conductivity and also retained stable electrochemical properties, which indicated that the conductive gels might be useful for some applications.

• Korean Journal of Human Ecology
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• v.6 no.2
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• pp.157-166
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• 1997

Studies were carried out to investigate formation of Mook and its physical properties as well as the effects of amylose and amylopectin on the texture of Mook which were made from cowpea, mung bean, acorn, buckwheat, kidney bean, potato, rice, corn and wheat starches. Texture parameters of 10% starch gels were significantly different depending on the kind of starches. However, there were no significant differences in those of gels of starches commonly used for the preparation of mook. It was appeared that gel indices of cowpea, mung bean, acorn and buckwheat starch gels were in the range of 2.11-2.37, elastic limits were more than 0.60, gel strength coefficients were in the range of 700-1400 and brittlnesses were 0.23-0.62. It was also appeared that gel index and elastic limit were affected by amylopectin and gel strength coefficient and brittleness, by amylose, and that these two fractions were not able to form gel like Mook unless they were combined with proper proportion. Effect of addition of amylose from cereal and potato starches to cowpea starch or cowpea amylopectin were different from that of cowpea amylose. When cereal starches were supplemented by cowpea starches, gel strength coefficients and brittlenesses of their gels were increased, but gel indices and elastic limits were not changed. However, potato starch gel was improved to be similar to Mook with increasing of gel strength coefficient and appearance of brittleness by addition of cowpea amylose.

• Applied Biological Chemistry
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• v.40 no.4
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• pp.289-293
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• 1997

The effects of different types of additives(sucrose fatty acid ester(SE), oligosaccharide and alum) on 40% nonwaxy rice starch gels stored at $20{\pm}1^{\circ}C$ were investigated by ${\alpha}-amylase-iodine$ method, X-ray diffractometry and differential scanning calorimetry. The addition of SE retarded the retrogradation of gels throughout storage period and the antistaling effect of SE was increased with increasing concentration. Oligosaccharide(0.1%) inhibited the retrogradation, but oligosaccharide(0.1% or 0.5%) retarded the retrogradation at early stage of storage, and stimulated the retrogradation after 3 days. Alum of 0.1% level retarded the retrogradation, but 0.3% level activated the retrogradation after 24 hours and 0.5% level did after 12 hours. The effect of additives on the retrogradation of rice starch gels showed the different tendencies at the level of additives. On 0.1% level, the effect of those was similar but on 0.5%, the degree of retardation increased in order of oligosaccharide, SE1170, alum, no addition for up to 2 days of storage and SE1170, no addition, oligosaccharide, alum for 3 days of storage.